Oatmeal Peanut Butter Toffee Cookies

pbtoffeeoatmealcookiesOatmeal is good for you. Probably less so when blended with flour and sugar and turned into a cookie that also happens to include toffee bits (read: little nuggets of brown sugar and butter cooked beyond the stage of caramel or butterscotch), but let’s not get too technical.

This recipe comes from The Cafe Sucre Farine, another baking blogger I found on Pinterest. I used my stand mixer for this, but if you’ve softened your butter enough so that you can blend it by hand, go for it. I altered the recipe slightly to include just a half-cup of peanut butter and an 8-ounce bag of toffee bits; the end result is delicious twist on a classic oatmeal cookie. I’m curious to see what this recipe would be like with chocolate-covered toffee bits, so stay tuned.


  • 1 1/2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 3/4 cup light brown sugar
  • 3/4 cup white sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups old-fashioned (rolled) oats
  • 8-ounce bag plain toffee bits (I use Heath Bits O’Brickle)


Preheat oven to 350 degrees. Line several baking sheets with parchment paper.

In a medium bowl, combine flour, baking soda, and salt; set aside.

In a mixer fitted with the paddle attachment, cream butter and peanut butter until light and fluffy, about 2 minutes. Add sugars and beat to combine, then add eggs and vanilla and beat to fully incorporate. Add flour mixture and beat to combine, then stir in oats and toffee bits.

Using a two-inch cookie scoop, drop scoops of dough onto the baking sheets, leaving a few inches between; I baked 8 cookies at a time first, then 6 cookies at a time; I think the smaller batches turned out better and browned more evenly. Bake for 13 – 17 minutes, until edges are set but centers still look puffy and a bit wet. Remove from oven and allow to cool on the baking sheets for a few minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature for several days. Makes 40.